You will need
    • fish;
    • white bun;
    • breadcrumbs;
    • butter;
    • semolina;
    • onion;
    • vegetable oil;
    • salt
    • spices.
Meatballs can be make from almost any kind of fish. Rinse it under running water, remove the scales and entrails, cut off the head and tail. Make all along the back incision and divide the carcass into two parts. Remove the backbone and all the remaining bone. If you will not take out all the bones, they get into the meat and accordingly patties. You have fish fillets, you can also buy ready-made at the store.
Fish fillet finely chop with a knife or use kitchen appliances: chop blender or a meat grinder with a large grille. The pieces should not be very small or as a slurry, so burgers frying won't fall apart and will retain the flavor of the fish.
Usually the minced fish is more liquid than meat. Press the stuffing slightly to get rid of excess fluid. Crushing fillet in a meat grinder or blender, add the white loaf soaked in milk, and when cutting with a knife, add the breadcrumbs for the same purpose.
Add in the mince and the remaining ingredients – salt, your favorite spices. Instead of flour, use semolina for tenderness. Peel the onions, slice finely and add to beef for juiciness – the fish drier, the more you put onion. Let it infuse for half an hour.
Moisten hands with water, form patties, put in the middle of a small piece of butter. This will give the cutlets when frying juiciness. Dip of the workpiece in the coating, to do this, use semolina or breadcrumbs, and set them aside to "rest".
Heat in a pan with any vegetable oil. Roll patties in breadcrumbs again, this will allow you to do cutlets a crispy crust and lay into the pan.
The fish is prepared quickly, so as soon as the cutlets are browned on both sides, lay them on a plate. Garnish for fish cutlets you can choose to your taste: rice, pasta, potatoes, vegetables.